Lush, sweet, aromatic, sunny … This is how pumpkin muffins are made with oatmeal and semolina. There are a minimum of ingredients, while all are available, but the result is wonderful.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pumpkin is a real sorceress. You won't get bored with her. If you want, make sweet desserts out of it, or if you want - low-calorie main courses. And what a delicate and fragrant pastry is obtained from it! This warm yellow-orange color beckons. Today I want to recommend pumpkin muffins, there are many cooking options, but each of them is very simple to perform.
Products made according to this recipe are lush, aromatic, sweet and sunny! And thanks to the fragrant orange peel, the taste of the main component is practically not felt. If your family does not know what lies behind the secret ingredient in baking, they will never guess! And even having revealed their know-how, they will be happy to treat themselves to cupcakes! For a cup of hot coffee, tea or a glass of milk on an autumn or winter evening, such a sunny delicacy will come in handy!
- Caloric content per 100 g - 113 kcal.
- Servings - 15
- Cooking time - 15 minutes for kneading dough, 15 minutes for infusion, 40 minutes for baking
Ingredients:
- Pumpkin - 400 g
- Oat flakes - 100 g
- Semolina - 100 g
- Butter - 70 g
- Eggs - 2 pcs.
- Honey - 3-5 tablespoons
- Orange zest - 1 tablespoon
- Baking soda - 1 tsp
- Starch - 1 tablespoon
Cooking pumpkin muffins with oatmeal and semolina
1. Peel the pumpkin, remove the seeds and chop. You can do this with a food processor, or use a medium grater. If the rind is difficult to cut, then microwave the vegetable for a while. Then it will soften and it will be easy to remove it. I draw your attention to the fact that we use fresh pumpkin. However, if you wish, you can boil it or bake it, and then mashed it.
2. Transfer the pumpkin mixture to a mixing bowl, add orange zest and honey. This recipe uses dried zest, but you can use fresh or just orange juice. In addition, to taste and desire, instead of an orange, a lemon or lime is suitable.
3. Pour the oatmeal into the chopper.
4. Beat the flakes until crumbly.
5. In a mixing bowl, combine oat flour, semolina, baking soda, and starch.
6. Stir dry ingredients.
7. Pour dry ingredients to pumpkin mass, add egg yolks and put butter at room temperature. Therefore, remove it from the refrigerator beforehand so that it becomes soft. I do not recommend melting the butter, because the baked goods will become harder. Pour the egg whites into a clean, dry container.
8. Stir the food and leave it for 15 minutes, but more is possible. During this time, the semolina and oatmeal will disperse and swell.
9. Beat the whites well with a mixer until peaks. They should develop into a stable white foam. Transfer them to the dough and knead the dough slowly.
10. Divide the dough into the muffin tins. Molds can be paper, silicone, ceramic or iron. There is no need to lubricate paper and silicone, and grease iron and ceramic with butter so that it is easy to extract baked goods from them.
Send the product to a heated oven up to 180 ° C for 40 minutes. Check the degree of their readiness with a wooden match, it should be free of sticking, i.e. dry.
See also the video recipe on how to make pumpkin muffins.
